Strawberry Lemon Tart

I have to say, when I saw this, I was IN LOVE with it and while I don't often try to make something EXACTLY like someone else, or arrange something like someone else, but this was perfection.  I can't wait to make it again!

Strawberry Lemon Tart

June 03, 2020

Yield: 1 tart

Prep time:

Cook time:

Total time:

Ingredients

8 graham cracker 4's, crushed into crumbs

1 cup pretzel twists, crushed

6 tbsp salted butter, melted

2 tbsp honey

1/3 cup honey

3-1/2 cups heavy cream

2 tbsp lemon zest

1/3 cup lemon juice

1 tsp vanilla

2 cups strawberries, sliced in half

 

Instructions

Preheat the oven to 350 and make the crust by pulsing the graham crackers and pretzels in a food processor, add the butter and the 2 tbsp of honey.

 

Press into an 8 inch tart pan and press into the pan to form a flat even crust.  Bake for 8 minutes, then remove and cool.

 

In a 3 quart saucepan, add the cream, the honey, lemon zest.  This mixture is going to boil up so use larger than what you think you need.  Set over high heat and bring to a boil.  Boil, for 5 minutes, remove from the heat, then add the lemon juice, vanilla, and a pinch of salt.  Cool 10 minutes.

 

Pour the cooled lemon cream into the crust, then refrigerate a minimum of 2 hours.  Top with fresh berries and serve.

 

 

I have to say, when I saw this, I was IN LOVE with it and while I don't often try to make something EXACTLY like someone else, or arrange something like someone else, but this was perfection.  I can't wait to make it again!

 

Credit to Half Baked Harvest for the recipe and the design of the dish!


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